Chef Kazuhiro Hayashi is no stranger to the upper echelons of Japanese cuisine. Prior to joining Miku in 2010, he worked at the renowned Tojo鈥檚 for six years.
Miku, this year鈥檚 landslide winner in three categories (Best Japanese, Best Sushi, Best Restaurant to Take Visitors), has been quietly and steadily improving its game under the charge of its passionate and humble chef.
鈥淥ur service philosophy is omotenashi,鈥� explains Hayashi. 鈥淲e take care to welcome each guest with team spirit. Every staff member welcomes the guest.
Each staff member tries to make eye contact with each guest when they arrive and when they leave. It鈥檚 the commitment of our company to give a full experience; quality service, quality atmosphere, quality food.鈥�
That food is mainly based around the concept of aburi. Don鈥檛 expect to find California or dynamite rolls here. Instead, it鈥檚 the pressed sushi 鈥� usually wild sockeye 鈥� that is then paired with a special sauce and flame-seared just enough to lock in the flavour without cooking the fish.
鈥淥ur concept for Miku is all about aburi and kaisen (seafood),鈥� says Hayashi. 鈥淲e are right by the ocean, so we use a lot of oysters, prawns, mussels, crabs, lobster, sablefish.鈥�
The menu isn鈥檛 limited to seafood. Miku is famous for being one of a handful of places in the city where you can get authentic Wagyu steak. Joshu Wagyu, raised in Gunma prefecture, is known for its remarkable marbling. At Miku, you can have an entire steak for $280 (yes, that鈥檚 a deal).
Most of the menu is much more accessible, luckily, and you can enjoy an entire chef鈥檚 tasting menu for $88. Don鈥檛 miss the salmon oshi sushi ($17), the house specialty of pressed aburi sushi topped with thin rings of jalapeno.
In addition to the stellar ingredients, the presentation of each dish is as important to Hayashi as the taste. 鈥淲e change the plating seasonally as well, so in fall and winter, we try to create warmer looks,鈥� he explains, 鈥渁nd for spring and summer, we try to create brighter colours, with a lighter presentation.鈥�
Miku also placed third this year for Best View. Located at 200 Granville St., the restaurant sits almost over the water, and the ocean, park and mountain views are pretty spectacular. Stop by for a glass of sake and some aburi, and enjoy the float planes.聽
Miku
200 Granville St.
Gold 鈥撀燘est Sushi
Gold 鈥撀燘est Japanese
Gold 鈥� Best Restaurant to Take Visitors
Bronze 鈥� Best View
